Recipe: Whole Wheat, Low Fat, Vegan Bran Muffins

I have another recipe to share with you today.

Sounds like the most boring muffin ever, right? I know, I know. But they’re actually quite good. If you are looking for a dessert-like muffin that’s super sweet, look elsewhere. But if you are looking for a healthy, hearty muffin, you’ve come to the right place.

My husband eats one of theseevery morningfor breakfast. If I was going to be making him a breakfast muffin, I wanted it to be low fat, whole wheat, and low in sugar. Luckily he doesn’t have a very big sweet tooth, so he doesn’t mind that they’re low on sugar. They’re not going to win awards for the prettiest looking muffins, but they’re still darn tasty:

This recipe is very forgiving. Play around with different additions. Shredded carrot, mashed banana, nuts, I think these could all be delicious variations.

Whole Wheat, Low Fat, Vegan Bran Muffins

Makes 12 large-ish muffins

  • 3 c wheat bran
  • 2 c non-dairy milk (soy, almond, rice, whatever floats your boat)
  • 2/3 c unsweetened applesauce
  • 1/2 c molasses
  • 3 tsp ground flax seed
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1.5 c whole wheat flour
  • 1.5 c raisins

1. Preheat your oven to 350 F.

2. Mix wheat bran and milk in a bowl. Let sit for 15-20 minutes. You want it to get really mushy and gross.

3. Add in applesauce, molasses, and flax. Mix. Add in baking soda, baking powder, salt, and flour. Mix until all flour is moistened. Fold in raisins. This will be very thick…more like cookie dough than muffin batter:

4. Pour into muffin pans. I use silicone, so I don’t have to grease them. If you are using metal, than either grease of use muffin liners.

5. Bake for 30 minutes. To see if they are done, insert toothpick. It should come out clean. If not, put them back in the oven for a minute or two.

6. Let cool, then eat! These freeze really well. I wrap them individually in plastic wrap, then throw them in a freezer bag. My husband just takes one out in the morning and takes it to work.

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19 thoughts on “Recipe: Whole Wheat, Low Fat, Vegan Bran Muffins

  1. These muffins are delicious and have become a staple in our house. Our 3 little munchkins love them too. Thank you for posting an awesome recipe!!

  2. I have always had a hard time finding a delicious vegan baked good that is also healthy to have in the morning. Five years and going strong. Thank you so much for posting this awesome recipe.

  3. This recipe is fantastic! Hubby loves them. I’ve made 3 batches in 2 days, my mum wants more and and they’re a great pre run snack. Didn’t have flax seeds, added protein powder. Deeeelish, thanks!

  4. Pingback: Banana, fruit and nut vegan bran muffins. | 'And then it came to pass.'

  5. Pingback: Blueberry Raisin Bran Muffin (Vegan) | Eat Pray Bake

  6. Right now it sounds like Expression Engine is the preferred blogging platform out there right now.
    (from what I’ve read) Is that what you are using on your blog?

  7. Just made these. Amazing! They were super simple! My Husband loves Bran Muffins. Now he can grab one as he’s heading out the door for work in the morning.

  8. Fantastic!
    I was out of a few things but this recipe is very forgiving :] I used coconut oil, rather than applesauce. Also, I only had 2 cups of oat bran so I substituted the last cup with ground flax. And then added blueberries and bananas πŸ˜€
    It made 2 dozen for me! So I’ll be using your idea of wrapping them and freezing. Thank you!

  9. Lovely! I just substituted the apple sauce with half a fresh apple and half a carrot, both grated. Didn’t know what to do with the rest of apple sauce once I open the jar…It worked.
    My first vegan recipe ever? Thanks!

  10. I’ve been making these a lot since coming across your recipe – they’re SO good. It’s fun to substitute and add whatever’s around sometimes too, but I also love them as-is. Thanks for posting this!

    • I used blue agave nectar that I already had, but a slightly smaller amount, as I’ve seen advised. It was good! I researched substituting sugar-related ingredients beforehand πŸ™‚

  11. I used 1/4 cup maple syrup and 3 tbsp. light brown sugar instead of the molasses and they worked very well. With a whopping 9.5 g of dietary fiber (I didn’t use the flax as 1 tbsp. over 12 muffins seems pointless to me) per muffin, I’ll definitely be making these again. I used a combo of spelt and whole wheat flours. I also reduced the baking soda down to 1 tsp. as it has such a high sodium content and I’ve found that most recipes will tolerate a reduction. I love that these have no oil in them although I do use coconut oil and I’m not afraid of it πŸ™‚ I will be trying these with blueberries rather than raisins next time.

  12. Pingback: Vegan, 100% whole grain, raisin bran muffins | CouchQuilts (and more!)

  13. Just made these. Instead of applesauce, I used mashed fresh mangoes and replaced the molasses with powdered stevia.

    I baked 1/2 a batch only, in my toaster oven. The batter really rises. I got 10 large muffins. They are absolutely delicious. This recipe is a keeper. Thanks

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